|Lemon Blanc Mange|
The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).
Pour a pint of warm water on one oz. of Isinglass, when dissolved, add the juice of 3 lemons, the peel of one grated, the yelks of 6 eggs, half pint of wine sweetened with sugar—1 lb. & quarter and boil it.
|Source: Isabella Beeton, Beeton's Book of Household Management|
Lemon Blanc Mange: Modern Recipe Adaptation
- 1 Cup White Wine
- 3 Cups Sugar
- 2 Cups Cold Water
- 1-Ounce Package Knox Unflavored Gelatin
- Juice of 3 Lemons
- Grated Zest of 1 Lemon
- 6 Egg Yolks*
4. Place the egg yolks in a small mixing bowl and whisk. Then, add about 1/4 cup of the hot gelatin mixture to the egg yolks and stir well. Then, add the egg yolks to the larger mixing bowl with the hot gelatin. Stir well. Note: You need to do it this way to avoid the egg yolks from cooking and scrambling, so don't leave this step out!*